Mutton Dum Biryani मटन बिर्यानी Dum Biryani recipe Eid special

Finally..the recipe you all have been patiently waiting for! Had to be the right festive time for it :)

50-65 minutes
2-4
Indian
Mutton Dum Biryani मटन बिर्यानी Dum Biryani recipe Eid special Recipe - Ranveer Brar

Ingredients

For Mutton Marination

1kg Mutton (with bones) मटन

225 gm Curd, beaten, दही

100 gm Fried onions, तले हुए प्याज

25 gm Salt, नमक

75 gm Ginger Garlic paste, अदरक लहसुन का पेस्ट

2-3 tbsp Fried onion oil, तले हुए प्याज का तेल

3 no. Green chilies (less spicy & slit into half) हरी मिर्च

1 Green chili (spicy & slit into half) हरी मिर्च

15 gm Degi red chili powder, देगी लाल मिर्च पाउडर

15 gm Coriander powder, धनिया पाउडर

3 gm Caraway seeds, शाही जीरा

2-3 tbsp Tender Coriander stems, roughly chopped, धनिया के डंठल

10 gm fresh Mint leaves, पुदीना पत्ता

 

For Biryani Masala

10 gm Coriander seeds, धनिया की बीज

5 gm Cumin seeds, जीरा

15 gm Black peppercorns, काली मिर्च के दाने

2 gm Mace, जावित्री

2 gm Green cardamom, हरी इलायची

1 gm Black cardamom, बड़ी इलायची

1 gm Cloves, लौंग

1gm Cinnamon stick, दालचीनी

4-5 pc Bay leaf, तेजपत्ता

Salt to taste, नमक स्वादअनुसार

 

For Cooking Mutton

2-3 tbsp Fried onion oil, तले हुए प्याज का तेल

1 tbsp Ghee, घी

½ inch Cinnamon stick, दालचीनी

1-2 Mace, जावित्री

2 Green cardamom, हरी इलायची

2 Black cardamom, बड़ी इलायची

3 Cloves, लौंग

2 Bay leaf, तेजपत्ता

Marinated mutton, मैरिनेटेड मटन

1 ½ tsp Prepared Biryani Masala, तैयार किया हुआ बिरयानी मसाला

 

For Jhol

2 Green chilies, (less spicy & slit into half) हरी मिर्च

1 Green chili, (spicy & slit into half) हरी मिर्च

2 tbsp fresh Mint leaves, पुदीना  पत्ता

1 tsp Prepared Biryani Masala, तैयार किया हुआ बिरयानी मसाला

¼ cup Fried onion, तले हुए प्याज

2 tbsp Coriander leaves, धनिया पत्ता

¼ cup Excess oil, तेल

2-3 tbsp Fresh cream, ताजा क्रीम

Salt to taste, नमक स्वादअनुसार

1 ½ tsp Kewra water, केवड़ा जल

 

For Cooking Rice

Water, पानी

Salt to taste, नमक स्वादअनुसार

1 Bay leaf, तेजपत्ता

½ inch Cinnamon stick, दालचीनी

2 Black cardamom, बड़ी इलायची

2 Green cardamom, हरी इलायची

1 kg Sella basmati rice, (soaked for 30 minutes) सेला बासमती चावल

 

For Layering

Prepared Cooked Mutton, पका हुआ मटन

1st batch of Cooked rice, पके हुए चावल

Prepared jhol, तैयार किया हुआ मिश्रण

1 tsp Prepared Biryani Masala, तैयार किया हुआ बिरयानी मसाला

2nd batch of Cooked rice, पके हुए चावल

Prepared jhol, तैयार किया हुआ मिश्रण

1 tsp Prepared biryani masala, तैयार किया हुआ बिरयानी मसाला

fresh Mint leaves, पुदीना पत्ता

few Fried onions, तले हुए प्याज

Coriander leaves, धनिया पत्ता

2-3 tbsp Saffron water, केसर का पानी

2-3 Green chilies (spicy & slit into half) हरी मिर्च

 

Other Ingredients

Dough, साना हुआ आटा

Coal, कोयला

 

For Garnish

Coriander sprig, धनिया पत्ता

Mint sprig, पुदीना पत्ता

Process

For Mutton Marination

  • In a bowl, add mutton, curd, fried onions, salt, ginger garlic paste, fried onion oil, green chillies, degi red chili powder, coriander powder, caraway seeds, tender coriander stems, fresh mint leaves and mix it well.
  • Keep it aside for marinating.

 

For Biryani Masala

  • In a pan, add coriander seeds, cumin seeds, black peppercorns, mace, green cardamom, black cardamom, cloves, cinnamon stick, bay leaf, salt to taste, dry roast it on moderate heat and transfer it into the tray to cool.
  • Transfer it into a mixer grinder jar and grind into a fine powder.
  • Keep it aside for further use.

 

For Cooking Mutton

  • In a deg or big handi, add fried onion oil, ghee, once it’s hot, add cinnamon stick, mace, green cardamom, black cardamom, cloves, bay leaf and let it splutter.
  • Add marinated mutton and sauté it for 10-15 minutes or until 80% cooked on moderate heat. Take out the excess oil and keep it aside.
  • Sprinkle prepared biryani masala, cover it with the lid and cook it for 5-6 minutes.
  • Turn off the flame and keep it aside for further use.

For Jhol

  • In a bowl, add green chilies, fresh mint leaves, prepared biryani masala, fried onion, coriander leaves, excess oil, fresh cream, salt to taste, kewra water and mix it well.
  • Keep it aside for further use.

 

For Cooking Rice

  • In a handi or sauce pot, add water, once it’s roaring boiled, add salt to taste, bay leaf, cinnamon stick, black cardamom, green cardamom, sella basmati rice, cover it with the lid and cook it for 4-5 minutes on high flame.
  • Strain out the 60% cooked rice and transfer it into a tray for resting.
  • Strain the remaining rice and transfer it into another tray and allow it to rest.
  • Keep it aside for further use.

 

For Layering

  • In the same deg or handi, add 1st batch of cooked rice, prepared jhol, sprinkle prepared biryani masala, 2nd batch of cooked rice, prepared jhol and prepared biryani masala.
  • Top it with fresh mint leaves, fried onions, coriander leaves, saffron water and green chilies.
  • Cover it with the lid and apply the dough to seal the corners of deg or handi.
  • Place the burnt coal onto the lid and cook it for 2-3 minutes on high flame.
  • Reduce the flame to low and cook it for 20-30 minutes.
  • Turn off the flame and keep it aside for resting for 10-12 minutes.
  • Serve it on a serving dish and garnish it with coriander sprig and mint sprig.
  • Serve hot with raita.

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